Teknik Penyajian Makanan Penutup di Restoran Seven Sands Kuningan Jakarta

Abstract

This study aims to analyze dessert presentation techniques at the Seven Sands Restaurant in Kuningan, Jakarta. Aesthetic presentation techniques that meet modern culinary standards are key to increasing customer satisfaction. This study used a qualitative descriptive method with direct observation and interviews with kitchen staff and restaurant management. The results show that the Seven Sands Restaurant implements modern plating techniques, emphasizing aesthetics, color, and texture in each dessert. This positively impacts customer perceptions and the restaurant's overall image.